Bruschetta With Ricotta Lemon Spread Recipes

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BLUEBERRY LEMON RICOTTA BRUSCHETTA

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 13



Blueberry Lemon Ricotta Bruschetta image

Steps:

  • For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
  • For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
  • For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
  • For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

1 pint fresh blueberries
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 1/2 cups whole-milk ricotta
1/4 cup heavy cream
Zest of 1 lemon plus juice of 1/2 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds
1 stick (8 tablespoons) salted butter, softened
12 fresh basil leaves
Balsamic glaze (store-bought), for drizzling
1 lemon

BRUSCHETTA WITH RICOTTA-LEMON SPREAD

This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 1 cup

Number Of Ingredients 8



Bruschetta with Ricotta-Lemon Spread image

Steps:

  • Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
  • Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

1 baguette, sliced on bias
1 clove garlic
1 cup ricotta cheese
2 teaspoons finely grated lemon zest
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh oregano, finely chopped

HERBED RICOTTA BRUSCHETTAS

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18



Herbed Ricotta Bruschettas image

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
  • When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
  • Place the salad greens in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

BRUSCHETTA 3 WAYS RECIPE BY TASTY

Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt, olive oil, asparagus, sea salt, lemon, lemon, ricotta cheese, smoked salmon, freshly ground black pepper, avocados, red radish, olive oil, everything bagel seasoning, flaky sea salt, sprouts, Tanqueray® RTD Can

Provided by Tanqueray

Categories     Drinks

Yield 12 pieces

Number Of Ingredients 24



Bruschetta 3 Ways Recipe by Tasty image

Steps:

  • Make the crostini: Turn the oven to broil on high.
  • Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
  • Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
  • Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
  • Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
  • Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
  • In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
  • Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
  • Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
  • Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
  • Serve the bruschetta with Tanqueray® RTD Cans.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 10 grams, Protein 7 grams, Sugar 2 grams

1 multi-grain baguette
¼ cup olive oil
½ medium red tomato
½ medium yellow tomato
1 tablespoon olive oil
freshly ground black pepper, to taste
1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
1 tablespoon freshly grated parmesan cheese
⅛ teaspoon flaky sea salt
1 tablespoon olive oil
4 stalks asparagus, sliced on a bias into 5 pieces
sea salt, to taste
1 lemon, zested
1 lemon, juiced
⅓ cup ricotta cheese
2 oz smoked salmon, sliced
freshly ground black pepper, to taste
11 avocados, peeled, pitted, and halved
red radish
1 tablespoon olive oil
¼ teaspoon everything bagel seasoning
⅛ teaspoon flaky sea salt
2 tablespoons sprouts
Tanqueray® RTD Can, for serving

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta

Provided by Esther Clark

Categories     Lunch, Side dish

Time 2h20m

Yield Serves 4-6

Number Of Ingredients 8



Slow-roast tomato, ricotta & prosciutto bruschetta image

Steps:

  • Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
  • Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.

Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium

250g mixed heritage tomatoes , halved
2 tbsp extra virgin olive oil , plus extra to serve
3 thyme sprigs
120g ricotta
40g grated parmesan
1 lemon , zested and sliced
3 large slices sourdough , halved and sliced
100g prosciutto

RICOTTA WITH LEMON, BASIL, AND HONEY BRUSCHETTA

A delicate honey -- like acacia or fireweed -- won't overpower the basil or ricotta, but even an everyday honey varietal such as wildflower or clover help give this bruschetta its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 5



Ricotta with Lemon, Basil, and Honey Bruschetta image

Steps:

  • Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with delicate honey.

Fresh ricotta
Lemon zest
Toasts
Basil leaves
Delicate honey, such as acacia

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